Process peanuts in a food processor until it forms a thick paste. Add the remaining ingredients and puree until mostly smooth (scrape down the sides of the bowl if needed).
Taste and adjust the seasoning, as desired—more soy or fish sauce for salt, honey for sweet, crushed red peppers for spice, or lime for more acidity and tang.
Notes
Yield: 2 cupsRecipe TIPS and Variations:
Thin the sauce with a bit of coconut milk or water
If you don't have a food processor, use chunky peanut butter instead of roasted peanuts.
Peanut sauce will keep in the refrigerator for up to 2 weeks. The best way to keep it fresh is to always pour it into a small cup for dipping and never keep sauce that has had other foods dipped into it.
Substitute roasted and salted cashews for the peanuts
Make it gluten-free and substitute coconut aminos or Tamari for the soy sauce
Make it vegan with liquid aminos as a substitute for fish sauce and maple syrup for honey
Thin the sauce with additional coconut milk or coconut water to serve as a salad dressing